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Sunday, April 12, 2020

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~
(original recipe from Ina Garten)
1 clove garlic, minced
Pinch thyme
Pinch rosemary
Pinch parsley
1 Tbsp. freshly grated Parmesan Reggiano cheese
2 large eggs
2 Tbsp. heavy cream
1 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper
Toasted bread (I prefer homemade or English muffin)
  • Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
  • Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
  • Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
  • Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
  • Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
  • The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
  • You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.

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